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Nan take noodles

Daga Wikipedia, Insakulofidiya ta kyauta.
Nan take noodles
instant food (en) Fassara da noodle dish (en) Fassara
Kayan haɗi wheat flour (en) Fassara
taliya
ruwa
miya
Tarihi
Asali Japan
Farawa 1950s

Instant noodles, ko instant ramen, wata irin abinci ce da ake yin ta da taliya wadda aka riga aka dafa ta sannan aka busar da ita cikin nau’in tubalin taliya, tare da foda mai ɗanɗano da/ko mai mai ɗanɗano.

Asalin wannan taliya mai bushewa an ƙirƙire ta ne ta hanyar soyayyewa cikin mai mai zafi (flash-frying) bayan an dafa ta — wannan hanyar ce har yanzu mafi yawan ƙasashen Asiya ke amfani da ita. Amma ƙasashen Turai da Yammacin Duniya sun fi amfani da taliya da aka busar da iska (air-dried).

Ana ƙera waɗannan taliya busassu ne domin a dafa su ko a jika su cikin ruwan zãfi kafin a ci.

Ramen, wanda shi ne nau’in miya da taliya daga Japan da aka samo daga abincin taliya na kasar Sin, yana wani lokaci ake amfani da sunansa wajen kiran dandanon “instant noodles” da wasu masana’antun Japan ke yi.

A ƙasar Amurka, kalmar ramen ta zama ana amfani da ita wajen nufin dukkan nau’in “instant noodles” gaba ɗaya.

Momofuku Ando na Nissin Foods ne ya kirkiro noodles nan take. An ƙaddamar da su a cikin 1958 a ƙarƙashin sunan alama Chikin Ramen . A cikin shekarun 1960, sun zama sanannun a Amurka, kuma an kafa wani reshe na Nissin Foods a can. A shekara ta 1971, Nissin ya gabatar da Cup Noodles, samfurin noodle na farko. Ana sayar da noodles nan take a duk duniya a ƙarƙashin sunayen alama da yawa.

Babban sinadaran a cikin noodles nan take sune gari, starch, ruwa, gishiri da / ko kansui, wani nau'in ruwan ma'adinai na alkaline wanda ke dauke da sodium carbonate kuma yawanci potassium carbonate, kuma wani lokacin karamin adadin phosphoric acid.[1] Abubuwan da aka saba amfani da su a cikin foda mai ɗanɗano sune gishiri, monosodium glutamate, kayan yaji, da sukari. Abin da ke da ɗanɗano yawanci yana cikin fakiti daban. A cikin noodles na kofin, dandano mai ɗanɗano sau da yawa yana da sauƙi a cikin kofin. Wasu kayayyakin noodle na nan take suna da hatimi kuma ana iya sake su ko cinye su kai tsaye daga fakitin ko akwati.

Tarihi

[gyara sashe | gyara masomin]
Wani jaka na Yammacin Yammacin Sinanci [2]
Nan take noodles a kan shelf
Nishaɗi na bitar Momofuku Ando, inda ya kirkiro noodles nan take; Gidan kayan gargajiya na CupNoodles Osaka Ikeda

Tarihin noodles a kasar Sin ya samo asali ne daga ƙarni da yawa, kuma akwai shaidar cewa noodle da aka tafasa sannan a soya shi kuma a yi amfani da shi a cikin miya, kamar Yi noodle, ya samo asali daga tsohuwar kasar Sin.[2] A cewar labari, a lokacin Daular Qing, wani mai dafa abinci ya sanya kwai da aka riga aka dafa don tafasa. Don ceto su, sai ya cire su ya soya su cikin mai mai zafi, ya ba su abinci a matsayin miya.[2] A cewar Jaridar Ethnic Foods, an sanya wa kayan kwalliya na farko "Yi noodles".[2]

Momofuku Ando ne ya kirkiro noodles na zamani a Japan. Kamfanin Ando, Nissin, ne ya fara sayar da su a ranar 25 ga watan Agustan shekara ta 1958. [3]

Kafin Ando ya ƙirƙiro noodles ɗin nan take, Yoshio Murata ya riga ya ƙirƙira tsarin yin lankwasa noodles zuwa siffa mai ɗaci a shekara ta 1953. Ƙirƙirar Murata ta sa ya yiwu a naɗa noodles ɗin sau da yawa cikin sauri, wanda ya ba da hanya ga yawan samar da noodles. [4] [5] Yin lanƙwasa noodles zuwa siffar igiyar ruwa yana ba da fa'idar cewa yawancin noodles ɗin sun dace a cikin ƙaramin kunshin, noodles ɗin ba su da yuwuwar haɗuwa tare yayin dafa abinci, suna dahuwa daidai gwargwado kuma suna da ɗanɗano da ɗanɗano, ba su da rauni kuma suna da sauƙin jigilar kayayyaki da adanawa, bushewa da siffatawa yana da sauƙi, haɓakar su yana inganta, kuma noodles ɗin ba su daɗe da zamewa yayin da ba a gama cin su ba. [6]

Ando ya haɓaka gabaɗayan hanyar samar da noodles mai walƙiya daga hanyoyin yin noodle, tururi, kayan yaji, zuwa dehydrating a cikin zafin mai, samar da "nan take". Wannan ya bushe noodles kuma ya ba su tsawon rai, wanda ya wuce na daskararrun noodles . Kowane shingen noodle an riga an shirya shi kuma an sayar dashi akan ¥ 35. Noodles ɗin nan take ya shirya don ci a cikin mintuna biyu ta ƙara tafasasshen ruwa. Saboda farashinsu da sabon salo, an ɗauki Chikin Ramen a matsayin wani abu mai daɗi da farko, kamar yadda shagunan kayan abinci na Japan sukan sayar da sabbin noodles akan kashi ɗaya cikin shida na farashinsu. [7] Duk da haka, noodles nan take a ƙarshe ya sami shahara sosai, musamman bayan da Kamfanin Mitsubishi ya inganta shi. [8] Da farko samun karbuwa a Gabashin Asiya, Amurka, da Kudu maso Gabashin Asiya, inda a yanzu suke da ƙarfi a cikin al'adun gida, noodles ɗin nan take ya bazu zuwa kuma ya sami shahara a yawancin sauran sassan duniya. [9]

Wani da'awar na asali don noodles nan take ya fito daga gundumar Pingtung a Taiwan. [10] Chang Kuo-wen, dan yankin Pingtung, ya ba da takardar izinin sayar da noodles nan take a shekara ta 1956. A ranar 16 ga watan Agustan shekarar 1961, Zhang ya yi zaton ya mika takardar shaidar zuwa Momofuku Ando akan ¥23 miliyan. [10]

A shekara ta 1966, lokacin da Ando ke Amurka yana inganta Chikin Ramen, ya lura da yadda Amurkawa za su raba wani ramen, su sanya shi a cikin kofin takarda, kuma su zuba ruwan tafasa a kansa, suna karfafa shi da ra'ayin sabon samfurinsa. A shekara ta 1971, Nissin ya gabatar da Nissin Cup Noodles, wani nau'in noodle wanda aka kara ruwan tafasa don dafa noodles. An fara haɗa kayan lambu da aka bushe a cikin kofin, suna samar da cikakken abincin soya nan take. Kofin noodles sun haɗu da ayyukan kayan marufi, akwati don ruwan tafasa, da kwano don cin noodles daga. Da yake gabatar da hauhawar kwanan nan a cikin sanin lafiya, masana'antun da yawa sun ƙaddamar da noodles nan take tare da girke-girke masu lafiya: noodles tare da fiber na abinci da collagen, noodles masu ƙarancin adadin kuzari, da noodles masu ƙananan sodium.[11]

A cikin kuri'ar jin ra'ayin jama'a da aka gudanar a shekara ta 2000, an zabi noodles a matsayin mafi kyawun kirkiro na karni na 20. As of 2018 , kusan 103 An ci abinci biliyan biliyan na noodles a duk duniya kowace shekara. China ta cinye 40 fakiti biliyan na noodles nan take a kowace shekara (kashi 39 na amfani da duniya), Indonesia 12 biliyan 6, India biliyan, Japan 5.7 biliyan, da Vietnam 5.2 biliyan. Manyan kasashe uku masu cin mutum ɗaya su ne Koriya ta Kudu (sabis 74.6), Vietnam (sabis 53.9), da Nepal (sabis 53). [12]

Rubuce-rubuce

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Misali na abun da ke cikin kwafin nan take

Akwai mahimman sinadaran guda uku a cikin noodles na alkama: garin alkama, ruwa, da gishiri.[13] Baya ga manyan sinadaran guda uku, ka'idojin USDA suna ba da izinin noodles na nan take don ƙunsar man dabino, kayan yaji, sodium phosphates, starch, gums, da sauran sinadaran.[14]

Gari
Ana iya yin noodles daga fulawa iri-iri, kamar alkama, shinkafa, da garin buckwheat. Don noodles na nan take, gari wanda ke da furotin 8.5-12.5% shine mafi kyau saboda dole ne noodles su iya jure wa tsarin bushewa ba tare da watsewa ba, wanda ke buƙatar adadin furotin a cikin gari, kuma a lokacin frying, babban abun ciki na furotin zai iya taimakawa wajen rage yawan mai. [13] Gluten, wanda ya ƙunshi glutenin da gliadin, shine mafi mahimmancin furotin na alkama wanda ke haifar da ci gaba da kullu na viscoelastic na noodles.
Ruwa
Rashin ruwa na kullu yana ƙayyade ci gaban tsarin alkama, wanda ke shafar kaddarorin viscoelastic na kullu. Matsayin shayar ruwa don yin noodles shine kusan 30% -38% na nauyin gari; idan matakin sha ruwa ya yi yawa, ba za a iya kammala hydration na gari ba, kuma idan matakin shayar ruwa ya yi ƙasa sosai, kullu zai yi tsayi sosai don sarrafa lokacin sarrafawa. [13] Don noodles na gaggawa, bushewa wani muhimmin mataki ne bayan an yi noodles saboda ruwa na iya ba da yanayi mara kyau ga ƙananan ƙwayoyin cuta. USDA tana amfani da ka'idoji daban-daban na abun ciki na danshi, dangane da hanyar bushewa: don noodles na gaggawa da aka bushe ta hanyar soya, abun ciki na danshi ba zai iya wuce 8% ba, kuma ga waɗanda suka bushe ta hanyoyi ban da soya, abun ciki na danshi ba zai iya wuce 14.5%. [14]
Gishiri
Ana ƙara gishiri lokacin yin kullu na gari don ƙarfafa tsarin alkama da haɓaka kayan kwalliyar kullu, kuma yana iya sa noodles ya yi laushi kuma ya fi dacewa. Gishiri kuma yana ba da ainihin ɗanɗanon noodles kuma yana iya rufe ɗanɗanon da gari da sarrafa su ke samarwa. Wani aikin gishiri shine rage ayyukan enzymes, irin su enzymes proteolytic, wanda zai iya katse tsarin alkama da ci gaban microbial. Gishiri na alkaline, irin su sodium da potassium carbonates, za a iya ƙarawa a cikin kullu na noodle don haɓaka launin rawaya na samfurin idan an buƙata saboda flavonoid pigments a cikin gari ya juya launin rawaya a matakan pH na alkaline, kuma karuwar pH zai iya rinjayar halin alkama, wanda zai iya sa kullu na noodle ya fi karfi kuma ya fi dacewa (ga wasu noodles, irin su ramen Jafananci, wannan ana so). Don yin sabbin noodles, adadin gishirin da aka ƙara shine kashi 1-3% na nauyin fulawa, amma noodles ɗin nan take na buƙatar ƙarin abun ciki na gishiri saboda tsawon rayuwarsu. [13] Fakitin ramen ɗaya ya ƙunshi fiye da rabin adadin da aka ba da shawarar yau da kullun na sodium.
Kansui
Kansui, bayani na alkaline wanda ya ƙunshi yawanci na 9: 1 rabo na sodium carbonate zuwa potassium carbonate, an ƙara shi zuwa gari da ruwa lokacin yin ramen don taimakawa wajen haɓaka da dama daga cikin halayensa na musamman. Ƙarin abubuwan taimako na kansui a cikin haɓakar gluten na noodle da kuma inganta gelatinization na sitaci, dukansu suna ba da gudummawa ga yanayin bazara da halayen ramen. [15] Bugu da ƙari, ƙari na kansui yana haɓaka launin rawaya na ramen noodles ta hanyar kawo canjin chromophoric na mahadi da yawa da ake kira flavonoids waɗanda ke cikin gari na alkama. [16]
Mai
Soya tsari ne na rashin ruwa na yau da kullun don samar da noodles nan take. Dangane da ka'idodin USDA, soyayyen noodles ɗin nan take bai kamata ya sami abun ciki mai mai sama da 20% na jimlar nauyi ba. Koyaya, adadin man zai iya ƙaruwa yayin aikin soya. Ana zabar man dabino a matsayin man da ake soyawa ga noodles nan take saboda yanayin zafi da tsadar sa. Saboda yawan kitsen su da ƙarancin danshi, noodles ɗin nan take suna da saurin kamuwa da iskar shaka, kuma ana ƙara yawan abubuwan kiyayewa. Don haka, don guje wa haɓakar abubuwan ban sha'awa da abubuwan da ke da haɗari ga lafiya, wasu noodles ɗin nan take suna bushewa ta hanyoyi daban-daban banda soya don rage kitse. Dangane da USDA, noodles ɗin da ba a soyayye ba ya kamata ya sami abun ciki mai mai ƙasa da 3%. [14]
Sauran sinadaran
Ana ƙara sitaci na dankalin turawa a cikin noodles nan take don haɓaka kaddarorin gelling da ƙarfin riƙe ruwa na noodles. Ana amfani da polyphosphate a cikin noodles nan take azaman ƙari don haɓaka gelatinization sitaci yayin dafa abinci (rehydration), don ba da damar ƙarin riƙe ruwa a cikin noodles. Hydrocolloids irin su guar danko ana amfani da su sosai a cikin samar da noodle nan take don haɓaka ƙarfin daurin ruwa yayin rehydration da rage lokacin dafa abinci. Ana tarwatsa gumi a cikin ruwa kafin a hada su da kullun noodles. [17]

Fitarwa

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Samfuri:Instant foodsNoodle samarwa yana farawa tare da narkar da gishiri, starch, da dandano a cikin ruwa don samar da cakuda wanda aka kara da gari. Sa'an nan kuma an bar gurasar na ɗan lokaci don ta girma, sannan har ma don rarraba sinadaran da kuma ruwa na barbashi a cikin gurasar, an yi masa ado. Bayan an yi masa ado, ana yin gurasar a cikin takalma biyu da aka haɗa a cikin belin noodle guda ɗaya ta hanyar sanya shi ta hanyar juyawa biyu. Ana maimaita wannan tsari don haɓaka gluten cikin sauƙi yayin da aka ninka takardar kuma ta wuce ta cikin rollers sau da yawa. Wannan zai haifar da nau'i mai laushi da taushi wanda aka samu a cikin noodles nan take. Lokacin da aka yi belin noodle zuwa kauri da ake so ta hanyar daidaita gibin a cikin juzu'in, sai a yanke shi nan da nan. Ana yin wavy noodles a cikin belin conveyor mai saurin tafiya kuma ana hana su da nauyin ƙarfe lokacin da suke fitowa daga slitter, wanda ke ba wa noodle bayyanarsa mai saurin gaske. Idan za a tsara igiyoyi zuwa wasu siffofi, ana iya ƙara ɗanɗano na ruwa. Da zarar an tsara noodles, suna shirye don a tururi na minti 1-5 a 100 °C (212 °F) ° C (212 ° F) don inganta sashi ta hanyar Gelatining starch na noodles. Lokacin tururi, ƙarin ruwa da zafi yana rushe tsarin helix da crystallinity na amylose. Amylose ya fara yaduwa daga cikin starch granule kuma ya samar da matrix gel a kusa da granule.

Sachet din a kan noodles nan take, abubuwan da ke cikin kunshin yakisoba na Japan nan take

Kafin shirya kayan yaji, ana sanyaya noodles bayan bushewa, kuma ana duba danshi, launi, da siffar su. Marufi na noodles sun haɗa da fina-finai da ba za su iya shiga cikin iska da ruwa ba. Akwai nau'i biyu na fakitin noodles nan take: ɗaya tare da kayan yaji da aka samar a cikin ƙananan buhunan ciki ko a cikin kofi tare da kayan yaji a saman noodles. Akwai nau'ikan dandano iri-iri ga noodles, dangane da waɗanne ne aka ƙara a cikin kayan yaji. Irin wannan dandano sun haɗa da naman sa, kaza, naman alade, shrimp, da dai sauransu. A cikin kofuna na noodle nan take, furotin soya da kayan lambu da ba su da ruwa da nama sau da yawa ana ƙara su don ƙarin dandano. [ <span title="This claim needs references to reliable sources. (June 2021)">abubuwan da ake bukata</span> ]

Rayuwar ajiya na noodles nan take ya kasance daga watanni 4-12, dangane da abubuwan muhalli. Tsayinsu ya fito ne daga babban abun ciki na sodium tare da karancin danshi, da kuma karancin aikin ruwa. Ana iya ba da noodles nan take bayan minti 1-2 a cikin ruwan da aka dafa ko kuma a tsoma shi cikin ruwan zafi na minti 3-4.

Abubuwan jiki

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Kodayake noodles masu bushewa na nan take bazai bayyana ba, yawanci suna da mafi girma fiye da sauran nau'ikan noodles da zarar an dafa su. Halin da ake amfani da shi ya bambanta noodles nan take daga wasu noodles na yau da kullun, kamar udon ko flat noodles. An halicci wannan nau'in nau'in lokacin da ake yanka takalma na noodle ta hanyar juyawa. Saboda bambancin saurin tsakanin belin conveyor da juyawa na blade, ana iya matse takardun noodle sau da yawa a cikin wani yanki, yana haifar da nau'in nau'in noodles nan take.[13] A lokacin da ake matsawa da manyan igiyoyi, tsarin gluten na ci gaba ya fashe a wasu maki kuma baya komawa ga siffarsa ta asali, amma sauran tsarin gluten suna da ƙarfi don ci gaba da rataye shi; sabili da haka, ana samar da igiyoyin noodle masu motsi kuma ana kiyaye su yayin aiki. Baya ga tsananin jiki, zaɓin sinadaran kuma yana tabbatar da babban sassauci na noodles nan take. Nan take noodles suna buƙatar garin alkama tare da babban abun ciki na furotin don tabbatar da cewa an karya igiyoyin noodle yayin sarrafawa, [13] wanda ke haifar da karin gurasar noodle mai tsami kuma ta haka ne mafi yawan noodles mai laushi. Bugu da ƙari, Starch na dankali turawa, babban sinadarin a cikin noodles nan take, yana da muhimman halaye na ƙananan zafin jiki, babban viscosity, da kumburi mai sauri.[13] Sabili da haka, ƙara starch na iya kara yawan sassauci na noodles. Babban abun ciki na gishiri a cikin noodles nan take kuma yana ƙara sassauci na igiyoyin noodle yayin da ions ɗin da aka narke ke ƙarfafa hulɗar tsakanin tsarin gluten.[18]

Manufar farko na ƙirƙira noodles nan take shine don rage lokacin dafa abinci na noodles na al'ada. Don haka, ana iya ɗaukar ɗan gajeren lokacin dafa abinci a matsayin mafi ƙayyadaddun halaye na noodles nan take. Ana dafa noodles nan take a cikin ruwan dafaffe; don haka, haɓaka riƙon ruwa shine babban hanyar rage lokacin dafa abinci. Gelatinization na sitaci shine mafi ] <span title="This claim needs references to reliable sources. (June 2021)">siffa</span> [ cikin noodles nan take wanda zai iya haɓaka riƙe ruwa yayin dafa abinci. Matakan maɓalli guda biyu waɗanda ke yin aikin don haifar da sitaci gelatinization sune tururi da soya mai. Gelatinization na sitaci yana faruwa lokacin da granules sitaci ya kumbura a cikin ruwa tare da zafi, amyloses suna fitowa daga sitaci granules, kuma waɗannan na iya ɗaure da ruwa kuma suna haɓaka danko na matrix gluten. Yin tururi yana ba da kyakkyawan yanayi don gelatinization na sitaci dankalin turawa. Bayan yin tururi, saurin soya mai yana vaporizes ruwan kyauta, kuma gelatinization yana ci gaba har sai duk ruwan kyauta ya ƙafe. A lokacin soya, ruwa a cikin nau'in nau'in noodle yana ƙaura daga yankin tsakiya zuwa waje don maye gurbin ruwan saman da ke ƙafe yayin soya. Saboda haka, an halicci tsarin soso mai laushi a cikin noodle saboda vaporization. A lokacin hijirarsa, ruwan yana ɗaukar makamashi mai zafi daga mai zuwa kewaye, yana haifar da zafi don kammala gelatinization na sitaci. Bugu da ƙari, canja wurin zafi a lokacin ƙaura yana kare noodles na gaggawa daga konewa ko kuma a dafa shi a lokacin soya. [13] Bugu da ƙari, a matsayin ƙari na yau da kullum, guar danko ba zai iya ƙara yawan elasticity da danko na noodles don haɓaka bakin ciki ba, kuma yana iya ƙara ƙarfin haɗin ruwa na noodles a lokacin dafa abinci.

Lafiya da abinci mai gina jiki

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Ba da abinci na Indomie Iga penyet tare da kwai da kayan lambu

Sau da yawa ana sukar noodles nan take a matsayin abinci mara lafiya ko mara kyau.[19] Ɗaya daga cikin noodles nan take yana da yawa a cikin carbohydrates, gishiri, da kitse, amma ƙasa a cikin furotin, fiber, bitamin, da ma'adanai masu mahimmanci.[20]

Ƙarin amfani da noodles nan take an haɗa shi da kiba da Ciwon zuciya a Koriya ta Kudu, wanda ke da mafi girman amfani da noodle nan take ga kowane mutum (74.1 servings na noodles nan da nan ga kowane mutum a cikin 2014) [21] a duk duniya. Nazarin ya kunshi daliban koleji 3,397 (1,782 maza; 1,615 mata) masu shekaru 18-29 waɗanda suka shiga binciken kiwon lafiya. Binciken kididdiga ta amfani da samfurin layi na gaba ɗaya wanda aka daidaita don shekaru, ƙididdigar Hawan jini, jinsi, kuɗin shiga na iyali, halaye masu alaƙa da kiwon lafiya, da sauran abubuwan da ke da muhimmanci ga haɗarin zuciya, sun nuna kyakkyawar alaƙa tsakanin mitar amfani da noodle nan take da matakan triglyceride na Plasma, matsin jini na diastolic, da matakan glucose na jini a duk batutuwa. Idan aka kwatanta da rukuni tare da mafi ƙarancin ƙarancin noodle nan take (≤ 1/wata), ƙarancin rashin daidaituwa don hypertriglyceridemia a cikin rukuni tare le cin ≥ 3 / mako ya kasance 2.639 [95% amincewa (CI), 1.393-5.000] ga dukkan batutuwa, yayin da yake 2.149 (95% CI, 1.045-4.419) da 5.992 (95% CI), 1.859-21.824) ga ɗaliban maza da mata, bi da bi.[22] Bugu da ƙari, binciken da masu bincike a Jami'ar Harvard suka yi na manya 10,711 (mata 54.5%) masu shekaru 19-64 sun ba da rahoton haɗarin 68% na ciwon metabolism tsakanin mata waɗanda ke cin abinci na nan take fiye da sau biyu a mako, amma ba a cikin maza ba.[23]

Rashin gurɓataccen gubar a cikin Maggi na Nestle ya zama babban labari a Indiya, tare da sau bakwai na iyakar da aka ba da izini; jihohin Indiya da yawa sun haramta samfurin, kamar yadda Nepal ta yi.[24] A ranar 5 ga watan Yunin shekara ta 2015, Hukumar Kula da Tsaro da Ka'idoji ta Indiya ta haramta dukkan nau'ikan Maggi nan take daga Indiya, tana kiransu "marasa lafiya da haɗari" don amfani da mutum. A ranar 13 ga watan Agustan shekara ta 2015, Babban Kotun Bombay ta soke haramcin a duk fadin kasar. Kotun ta bayyana cewa ba a bi hanyar da ta dace ba wajen bayar da haramcin kuma ta kalubalanci sakamakon gwajin, saboda ba a gwada samfurori a dakunan gwaje-gwaje da aka ba da izini da Hukumar Kula da Gwaji ta Kasa ta amince da su ba.

Amfani da shi

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Noodles na nan take sanannen abinci ne a sassa da yawa na duniya, yana fuskantar canje-canje a cikin dandano don dacewa da dandano na gida. A cikin 2018, Ƙungiyar Noodles ta Duniya ta ba da rahoton cewa an cinye abinci biliyan 103.620 a duk duniya. China (da Hong Kong) sun cinye abinci biliyan 40.250, yayin da Indonesia ta cinye biliyan 12.540. [25] Koriya ta Kudu ita ce ke kan gaba a duniya a yawan amfani da kowane mutum, a 75 servings. Wannan ya biyo bayan Vietnam a 54 servings, da Nepal a 53.

Global demand for instant noodles (in billions of servings)
Country 2014 2015 2016 2017 2018 2019 2020 2021 2022 2023
 Sin 44.40 40.43 38.52 38.97 40.25 41.45 46.35 43.99 45.07 42.21
Samfuri:Country data Indonesia 13.43 13.20 13.01 12.62 12.54 12.52 12.64 13.27 14.26 14.54
 Indiya 5.34 3.26 4.27 5.42 6.06 6.73 6.73 7.56 7.58 8.68
 Japan 5.50 5.54 5.66 5.66 5.78 5.63 5.97 5.85 5.98 5.84
 Vietnam 5.00 4.80 4.92 5.06 5.20 5.43 7.03 8.56 8.48 8.13
 Tarayyar Amurka 4.28 4.08 4.10 4.13 4.40 4.63 5.05 4.98 5.15 5.10
Samfuri:Country data Philippines 3.32 3.48 3.41 3.75 3.98 3.85 4.47 4.44 4.29 4.39
Samfuri:Country data Republic of Korea 3.59 3.65 3.83 3.74 3.82 3.90 4.13 3.79 3.95 4.04
Samfuri:Country data Thailand 3.07 3.07 3.36 3.39 3.46 3.57 3.71 3.63 3.87 3.95
 Brazil 2.37 2.37 2.35 2.23 2.37 2.45 2.72 2.85 2.83 2.55
 Russia 1.94 1.84 1.57 1.78 1.85 1.91 2.00 2.10 2.20 2.20
 Nijeriya 1.52 1.54 1.65 1.76 1.82 1.92 2.46 2.62 2.79 2.98
   Nepal 1.11 1.19 1.34 1.48 1.57 1.64 1.54 1.59 1.65 1.57
 Maleziya 1.34 1.37 1.39 1.31 1.37 1.45 1.57 1.58 1.55 1.64
 Mexico 0.90 0.85 0.89 0.96 1.18 1.17 1.16 1.36 1.51 1.55
In billions of servings. Source: World Instant Noodles Association[26]

Shahararrun alamomi

[gyara sashe | gyara masomin]
  1. ↑ "How Instant Noodles are made". recipes.timesofindia. 15 November 2018.
  2. 1 2 3 4 Zhang, Na; Ma, Guansheng (1 September 2016). "Noodles, traditionally and today". Journal of Ethnic Foods (in Turanci). 3 (3): 209–212. doi:10.1016/j.jef.2016.08.003. ISSN 2352-6181.
  3. ↑ Celia Hatton (28 September 2018). "The Eternal Life of the Instant Noodle". BBC. Archived from the original on 19 April 2020. Retrieved 10 March 2020.
  4. ↑ 「サッポロ一番」札幌・ラーメン横丁の味を家庭に届けたい (in Japananci). Organization for Small & Medium Enterprises and Regional Innovation, JAPAN. Archived from the original on 4 August 2022. Retrieved 5 June 2023.
  5. ↑ 懐かしの中華そば (in Japananci). Miyakoichi Co., Ltd. Archived from the original on 5 June 2023. Retrieved 5 June 2023.
  6. ↑ "Why is instant noodles curved instead of straight?". www.noodlemachinery. 12 November 2019. Archived from the original on 5 June 2023. Retrieved 5 June 2023.
  7. ↑ "About Us". 22 November 2018. Archived from the original on 24 October 2007.
  8. ↑ "Inventor of the Week Archive: Momofuku Ando". MIT. Archived from the original on 26 December 2007.
  9. ↑ Burmon, Andrew (11 June 2015). "Instant Noodles Will Either Save the World or Ruin It". Inverse. Archived from the original on 22 February 2018. Retrieved 22 February 2018.
  10. 1 2 劉黎兒觀點》泡麵是日本人發明的?日媒還台灣雞絲麵發明者一個公道 ["Liu Lier's View" Instant Noodles Were Invented by the Japanese? Japanese Media Also Gave Credit to the Inventor of Taiwanese Chicken Noodles]. newtalk.tw (in Harshen Sinanci). 29 March 2019. Archived from the original on 21 November 2020. Retrieved 29 June 2021.
  11. ↑ "History of instant noodles". World instant noodles association. Archived from the original on 8 October 2018. Retrieved 7 March 2019.
  12. ↑ "Global Demand for Instant Noodles". World Instant Noodles Association (WINA). Archived from the original on 13 October 2019. Retrieved 9 May 2019.
  13. 1 2 3 4 5 6 7 8 Fu, Binxiao (2007). "Asian noodles: History, classification, raw materials, and processing". Food Research International. 41 (9): 888–902. doi:10.1016/j.foodres.2007.11.007 – via Elsevier Science Direct.
  14. 1 2 3 USDA (6 November 2010). "Commercial Item Description Soup, Noodle, Ramen, Instant" (PDF). USDA. Archived (PDF) from the original on 1 February 2017. Retrieved 16 December 2016.
  15. ↑ Li, Man; Sun, Qing-Jie; Han, Chuan-Wu; Chen, Hai-Hua; Tang, Wen-Ting (2018). "Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms". Food Chemistry. 246: 335–342. doi:10.1016/j.foodchem.2017.11.020. PMID 29291858.
  16. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named ":2".
  17. ↑ Gulia, Neelam; Dhaka, Vandana; Khatkar, B. S. (1 January 2014). "Instant Noodles: Processing, Quality, and Nutritional Aspects". Critical Reviews in Food Science and Nutrition. 54 (10): 1386–1399. doi:10.1080/10408398.2011.638227. ISSN 1040-8398. PMID 24564594. S2CID 20751842.
  18. ↑ Rombouts, Ine; Jansens, Koen J.A.; Lagrain, Bert; Delcour, Jan A.; Zhu, Ke-Xue (2014). "The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles". Journal of Cereal Science. 60 (3): 507–513. doi:10.1016/j.jcs.2014.09.003. S2CID 84658733.
  19. ↑ "Stay away from instant noodles to keep healthy". Consumers Association of Penang. Archived from the original on 26 December 2018. Retrieved 7 December 2012.
  20. ↑ Hope Ngo (23 February 2001). "Instant noodles a health hazard: report". CNN. Archived from the original on 29 October 2012. Retrieved 7 November 2012.
  21. ↑ Korea Bizwire (13 September 2014). "South Korea ranked No.1 in instant noodle consumption". Korea Bizwire. Archived from the original on 11 April 2020. Retrieved 11 April 2020.
  22. ↑ In Sil Huh, Hyesook Kim, Hee Kyung Jo, Chun Soo Lim, Jong Seung Kim, Soo Jin Kim, Oran Kwon,Bumjo Oh, and Namsoo Chang (24 May 2017). "Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul". Nutrition Research and Practice. 11 (3): 232–239. doi:10.4162/nrp.2017.11.3.232. PMC 5449380. PMID 28584580.CS1 maint: multiple names: authors list (link)
  23. ↑ Shin HJ, Cho E, Lee HJ, Fung TT, Rimm E, Rosner B, Manson JE, Wheelan K, Hu FB. (25 June 2014). "Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea". The Journal of Nutrition. 144 (8): 1247–1255. doi:10.3945/jn.113.188441. PMID 24966409.CS1 maint: multiple names: authors list (link)
  24. ↑ "The Kathmandu Post: Maggi noodles banned in Nepal". Archived from the original on 10 August 2015. Retrieved 4 June 2015.
  25. ↑ "Global Demand for Instant Noodles". World Instant Noodles Association (WINA). 9 May 2019. Archived from the original on 14 April 2019. Retrieved 4 June 2019.
  26. ↑ "Global Demand, World Instant Noodles Association". instantnoodles.org. Retrieved 13 March 2025.

Dubi kuma

[gyara sashe | gyara masomin]
  • Jerin abinci na nan take
  • Jerin abincin noodle
  • Gidan kayan gargajiya na CupNoodles Osaka Ikeda
  • Gidan kayan gargajiya na CupNoodles na Yokohama
  • Jerin miya da stews na Japan
  • Jerin abincin ramen
  • Jerin miya
  • Na kaina
  • Ramin Noodle
  • Saimin
  • Shirataki noodles
  • Pasta
  • Tsukemen

Manazarta

[gyara sashe | gyara masomin]

Haɗin waje

[gyara sashe | gyara masomin]
Daga "https://ha.wikipedia.org/w/index.php?title=Nan_take_noodles&oldid=850495"